Recipe for approximately 250 bonbons
Raspberry jelly
· house specialty raspberry purée 168 g
· sugar 24 g
· pectin 4 g
· sugar 135 g
· glucose 60 g
· tartaric acid 1 g
· water 1 g
· raspberry liqueur 8 g
Heat the raspberry purée
Mix the pectin with the first sugar
Incorporate the purée and bring to boil
Then, little by little incorporate the glucose and the second sugar
Cook the mixture to 75 Brix
Mix water with the acid
Then add the liqueur
Cool once again in the refrigerator then mix entirely
Earl Greay tea with ganache
· cream 86 g
· sorbitol 7 g
· glucose 4 g
· Earl Grey tea 5 g
· water 18 g
· Dark Cacao Barry Lenôtre Amère Concorde couverture 90 g
· Callebaut Excellent 845 milk coating 34 g
· fresh butter 23 g
Heat the cream, sorbitol and glucose
Bring to boil
Bring water to boil and pour over tea
Incorporate the tea filled with cream
Let sit for 3 minutes
Stir, then pour over the couverture
Mix, then incorporate the butter
Shape half rounds 3 cm in diameter with a fine layer of white chocolate, then reshape with dark chocolate
Garnish half with the candied fruit and the other half with ganache, let cool
Then seal the shape
Olivier Vidal France
Fury - 3rd place 'Moulded praline', finals 2005
Chocolate couverture raspberry jelly and Earl Grey tea ganache. Through this praline the idea is to bring together the subtlety of the Earl Grey tea with the vivacity of the raspberry to obtain a complex marriage of original tastes.
